Lavender Brownie Cheesecake Recipe

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This cheesecake is one of the most decorative I have ever made. It is so pretty with lavender flowerettes on top. If you serve this to guests, they will sure be impressed.—Peggy Armstrong, Buhl, Idaho
TOTAL TIME: Prep: 45 min. Bake: 1 hour + chilling
MAKES:12 servings
TOTAL TIME: Prep: 45 min. Bake: 1 hour + chilling
MAKES: 12 servings

Ingredients

  • 4 ounces semisweet chocolate, chopped
  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 3 eggs, lightly beaten
  • 1/2 cup sour cream
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 to 2 teaspoons dried lavender flowers, ground
  • TOPPING:
  • 1/2 cup sour cream
  • 2 teaspoons sugar
  • 1 teaspoon lavender buds, optional

Nutritional Facts

1 serving (1 piece) equals 361 calories, 20 g fat (12 g saturated fat), 143 mg cholesterol, 268 mg sodium, 39 g carbohydrate, trace fiber, 6 g protein.

Directions

  1. In a microwave, melt chocolate and butter; stir until smooth. Cool slightly. In a large bowl, combine sugar, eggs, vanilla and cooled chocolate mixture. Combine flour and salt; stir into chocolate mixture. Spread into a greased 9-in. springform pan. Place on a baking sheet. Bake at 325° for 25-30 minutes or until set. Cool on a wire rack for 10 minutes.
  2. In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Beat in sour cream, vanilla and lavender just until blended. Pour over brownie crust.
  3. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a larger baking pan; add 1 in. of hot water to larger pan. Bake for 60-70 minutes or until center is just set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
  4. Chill for 3-4 hours or overnight. Remove sides of pan. Combine sour cream and sugar; spread evenly over top of cheesecake. Garnish with lavender if desired. Refrigerate leftovers. Yield: 12 servings.
Editor's Note: Look for dried lavender flowers in spice shops. If using lavender from the garden, make sure it hasn’t been treated with chemicals.
Originally published as Lavender Brownie Cheesecake in Country Woman May/June 2005, p10

Nutritional Facts

1 serving (1 piece) equals 361 calories, 20 g fat (12 g saturated fat), 143 mg cholesterol, 268 mg sodium, 39 g carbohydrate, trace fiber, 6 g protein.

Reviews for Lavender Brownie Cheesecake

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MY REVIEW
Reviewed Mar. 6, 2013

"Of all the cheesecakes I make, this is one of my husband's favorites! I like to use my homegrown lavender in this recipe."

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